We all returned to the office from Easter weekend feeling a tad groggy, but nonetheless in high spirits. Having switched the weekly meeting to an earlier slot in the week, I was eager to partake in office socialization and, of course, discussion of four-day undertakings.
Personally, my extended long weekend hadn't been nearly as enthralling as I would have previously enjoyed. Cleaning, chores, and errands constituted the bulk of my waking hours, with just one day of nonstop activity.
Personally, my extended long weekend hadn't been nearly as enthralling as I would have previously enjoyed. Cleaning, chores, and errands constituted the bulk of my waking hours, with just one day of nonstop activity.
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Being at home enables creativity in consumable creations though. A Hot Thai Tea with Matcha Foam proved scrumptious, while a $6.99 package of frozen mini taiyaki revealed themselves a spectacular find. When subject to a direct comparison to Kevin's Taiyaki, the bite-sized pieces were found crispier - yet not at all greasy! - with an exceptional, textured bean filling. Moreover, the bag's contents could be rendered ready-to-eat in just six minutes in an air fryer - fabulously more convenient than venturing to Koreatown, withdrawing cash, and queuing for the overpriced, now-mediocre product.
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Continuing to sample the non-alcoholic purchases from T&T, I was re-acquainted with my disdain for aspartame, responding to the hollow sensation by compensating with intake of sugary or calorie-dense snacks. It was deduced that one ought simply reach for proper distilled beverages when met with the desire to drink. Hakutsuru's sake never fails to deliver; though, a cocktail of gold tequila, lemon juice, and lemon-flavoured Montellier is best reserved for someone who enjoys citrus-smoky pairings.
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My single in-office presence was met with dreary, drizzly conditions yet again. Such climate urged me to seek shelter indoors, namely perusing the Eaton Centre - now shortened to "TEC" for some odd reason.
At its north end was a new Starbucks location, termed "TEC North" to differentiate from the longstanding kiosk at the concourse level.
At its north end was a new Starbucks location, termed "TEC North" to differentiate from the longstanding kiosk at the concourse level.
CAMP Cube was revisited with the aim of obtaining the $5 CF Shop! Card my coworkers had received from the installation. Observed during this trip was the presence of microphones along the ceiling and potentially cameras installed within, for the robot would extend compliments to those donning vivid-hued apparel.
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Trivia questions were trickier this time around, with answers predominantly called out by other attendees of the space. Regardless of our answers, the robot still bestowed us with a chance to escape unscathed. The green prize corresponded to my preferred reward.
As droplets began to descend across the downtown core, my footsteps quickened in the direction of Hazukido's Atrium location.
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The monthly promotion of complimentary Tea Jelly had concluded. I took to a duo of an Orange Americano (again) and Mille Feuille Croissant as afternoon snack support. (The rusk by the cashier had also been contemplated, though dismissed on the basis of being pricier than a freshly baked concoction.)
While the Orange Americano was as pleasurable as it had been two days prior, the Mille Feuille Croissant was comparatively disappointing. Slight sogginess was observed in the pressed croissant layers, likely due to the strawberries being arranged within and on top without any sort of glaze to seal in moisture. The filling comprised of dollops of bland, dimensionless whipped cream - not the delightfully custardy crème pâtissière I had been expecting from its title. All in all, the coarse sugar-sprinkled croissant slabs would have proved more gratifying on their own.
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Creations of the week included:
1) Whole Wheat Tangzhong Raisin Rolls
1) Whole Wheat Tangzhong Raisin Rolls
I must confess: I hadn't been entirely fond of my Hot Cross Buns - my tangzhong ratio had been off, leaving the dough was far too damp. Moreover, the buns weren't adequately spiced and the crosses were either too rigid or too runny. Alas, fellow office attendees revealed no complaints whatsoever to my creation, and the entire batch disappeared in well under four hours.
But I wasn't satisfied. Adhering to Whole Wheat Tangzhong Loaf recipe, I delved into a Raisin Roll formula that, frankly, I'd partially devise on the spot. Majority of the ingredients would be identical, though I'd incorporate a sprinkle of cinnamon, 200 g of raisins, and a brushing of heavy cream instead of egg wash. The dough was kneaded in my new stand mixer instead of by hand.
Ingredients were as follows:
A. Tangzhong
40g bread flour
200g water
B. Dough
580 g bread flour
60 g sugar
12 g salt
10 g dry yeast
10 g milk powder
260 g water
1 egg
Tangzhong (215 g yield)
̶6̶0̶-̶6̶5̶ 106 g unsalted butter, softened
1/2 tsp cinnamon (optional)
200g raisins
̶e̶g̶g̶ ̶w̶a̶s̶h̶ heavy cream
The yield was: 1 large raisin roll + 15 mini whole wheat rolls (355 F for 25-30 mins)
A. Tangzhong
40g bread flour
200g water
B. Dough
580 g bread flour
60 g sugar
12 g salt
10 g dry yeast
10 g milk powder
260 g water
1 egg
Tangzhong (215 g yield)
̶6̶0̶-̶6̶5̶ 106 g unsalted butter, softened
1/2 tsp cinnamon (optional)
200g raisins
̶e̶g̶g̶ ̶w̶a̶s̶h̶ heavy cream
The yield was: 1 large raisin roll + 15 mini whole wheat rolls (355 F for 25-30 mins)
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More about Tangzhong
The tangzhong percentage was calculated to be 6.9% (40/580 = 6.9%), which is well within recommended range of 4-8%. At this point in time, I can sufficiently conclude that:
Once again taking to the microwave for simplicity sake, 40 g of whole wheat bread flour was mixed with 200 g water, then microwaved in bursts at 1200 W for:
Mixing after each blast of heat to ensure uniformity and prevent flour from scorching. One should be looking for indicators such as a pâte à choux consistency (966) and clean strokes at the bottom of the bowl.
The tangzhong percentage was calculated to be 6.9% (40/580 = 6.9%), which is well within recommended range of 4-8%. At this point in time, I can sufficiently conclude that:
- The ideal percentage of tangzhong flour to total flour to be 5-7%
- The ratio of tangzhong flour to tangzhong liquid, be it water or milk, to be 1:5
Once again taking to the microwave for simplicity sake, 40 g of whole wheat bread flour was mixed with 200 g water, then microwaved in bursts at 1200 W for:
- 45 secs
- 45 secs
- 10 secs
- 20 secs
Mixing after each blast of heat to ensure uniformity and prevent flour from scorching. One should be looking for indicators such as a pâte à choux consistency (966) and clean strokes at the bottom of the bowl.
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A greater of quantity of butter was used this time around, not out of intention but rather as a mishap. I proceeded with this increase, and also allowed the dough to proof for a total of six (!) hours before degassing and shaping.
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Fifteen fist-sized breakfast rolls and one elongated loaf could be obtained from the dough. The latter had intended to mimic my favourite Lucullus item in appearance, but had been tweaked to improve depth of flavour and texture.
The batch would undergo a cold proof of 12 hours, over which they expanded minimally - and reasonably so, given the extensive duration of the first proof. In my handful (two handfuls?) of bread experiments, I've yet to see issues with extensive periods of cold proofing. However, I'd likely adhere to Claire's recommended lower and upper limits of 4 hours and 24 hours going forward.
The batch would undergo a cold proof of 12 hours, over which they expanded minimally - and reasonably so, given the extensive duration of the first proof. In my handful (two handfuls?) of bread experiments, I've yet to see issues with extensive periods of cold proofing. However, I'd likely adhere to Claire's recommended lower and upper limits of 4 hours and 24 hours going forward.
In review of my withering egg count, I had opted to brush the tops with heavy cream instead of the typical yolk + milk mixture. Results were noticeably less striking, for the surface browned to a matte finish rather than a luxurious, glossy one.
In review of my withering egg count, I had opted to brush the tops with heavy cream instead of the typical yolk + milk mixture. Results were noticeably less striking, for the surface browned to a matte finish rather than a luxurious, glossy one.
In review of my withering egg count, I had opted to brush the tops with heavy cream instead of the typical yolk + milk mixture. Results were noticeably less striking, for the surface browned to a matte finish rather than a luxurious, glossy one.
Working with the stand mixer as opposed to manually has introduced additional variables and, as part of my next iteration, I ought be mindful of verifying the following elements for any brioche/tangzhong loaf:
- Dough should be tacky and not leaving clean sides inside the bowl → Add butter
- Dough should no longer be tacky or sticky and lean clean sides → Conduct window pane test
- Kneading should span about 12-15 minutes (based on 500 g of flour)
2) Bacon Potato Bakes (Dill + Spinach/Sage)
After a hurried trip to Loblaws for eggs, I returned with not just one carton, but two. Procured in addition were packs of boneless pork loin, ground beef, and discount bacon. These promotional items spurred innovation; as I debated numerous combinations in my mind, bacon emerged as the easiest ingredient for incorporation. While I'd busily transition between the sink and the stovetop, a bacon-potato bake could cook, hands-off, in the oven.
After a hurried trip to Loblaws for eggs, I returned with not just one carton, but two. Procured in addition were packs of boneless pork loin, ground beef, and discount bacon. These promotional items spurred innovation; as I debated numerous combinations in my mind, bacon emerged as the easiest ingredient for incorporation. While I'd busily transition between the sink and the stovetop, a bacon-potato bake could cook, hands-off, in the oven.
My last bacon bake wasn't exactly successful, for the watery qualities contributed by blended broccoli and the incredulous amount of flour that had been deployed to stabilize the mixture ultimately led to the formation of a mushy brick. A quiche wouldn't have been a bad idea, though pie crust was not readily available. All factors considered, I worked in the direction of a frittata.
Layered within a deep glass dish were thinly sliced rounds of yellow potato, strips of bacon, and an egg-Parmesan-heavy cream mixture. Bits of dill were also whisked in. The bacon bake was essentially a hybrid of a frittata and scalloped potatoes.
When one dish wasn't sufficient in providing the necessary depth, my trusty pie dish was summoned for a rendition that featured baby spinach and swapped dill for sage.
Admittedly, the yellow potatoes were quite starchy even after soaking. They retained their shape well, yet unfortunately did not exude the desired toothsomeness. Both versions boasted crisp surfaces of either dehydrated spinach or sizzling bacon, while the cross-sections were moist, similar to that of steamed egg dishes.
When one dish wasn't sufficient in providing the necessary depth, my trusty pie dish was summoned for a rendition that featured baby spinach and swapped dill for sage.
Admittedly, the yellow potatoes were quite starchy even after soaking. They retained their shape well, yet unfortunately did not exude the desired toothsomeness. Both versions boasted crisp surfaces of either dehydrated spinach or sizzling bacon, while the cross-sections were moist, similar to that of steamed egg dishes.
3) Fish Fillet in Cream-Style Corn / 粟米斑塊
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4) Boneless Pork Loin with Tangy Sautéed Onions
A wealth of stovetop-to-Ninja transitions had been running rampant in my mind when my gaze fell upon a package of discount boneless pork loin at the grocery store. Seared pork chop provides a vessel for a multitude of seasonings, yet, if there is anything I despise in the process of consumption, it is the presence of bones. The sheer existence of the discontinuity prompts usage of a fork, knife, and plate (more dishes to wash; not simply a bowl and chopsticks), cannot be included in packed lunches, and causes headaches in terms of cooking time conversions. Consequently, boneless cuts of uniform thickness are a (home) cook's best friend.
A wealth of stovetop-to-Ninja transitions had been running rampant in my mind when my gaze fell upon a package of discount boneless pork loin at the grocery store. Seared pork chop provides a vessel for a multitude of seasonings, yet, if there is anything I despise in the process of consumption, it is the presence of bones. The sheer existence of the discontinuity prompts usage of a fork, knife, and plate (more dishes to wash; not simply a bowl and chopsticks), cannot be included in packed lunches, and causes headaches in terms of cooking time conversions. Consequently, boneless cuts of uniform thickness are a (home) cook's best friend.
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Upon learning of tequila's Mexican origins and potential for marinades and pan deglazing, I was eager to repurpose the spirit for non-drinking purposes. Six of ten pork loin slabs would be submerged in a marinade of dark soy, sugar, balsamic vinegar, tequila, and one grated Honeycrisp apple would for about one hour. The combination drew inspiration from kalbi marinade, which uses fruit enzymes (apple or pear) to assist in tenderizing, and alcohol to assist in penetration of the chosen flavour profile. In hindsight, balsamic ought be swapped for apple cider vinegar: though it paired well with sautéed onions, its innate profile proved overwhelming when concentrated along the surface of the meat.
Salted butter was added to a non-stick pot to start. Once frothy, the equivalent of two small onions, sliced, were sautéed until translucent. Next, the porky portions would be retrieved from the marinade and seared on both sides; tongs were used instead of chopsticks to improve handling. After flipping, the pot would be covered with the lid to commence the cooking process. Naturally, the marinade was not disposed and added to the pot to reduce.
Given an approximate thickness of 0.75 inches, a thermometer would be used to determine doneness. A minimum reading of 145 F was required, though I continued to cook the portions until the thickest part of each portion reached 155-160 F. At this temperature, piercing did not give rise of bloody juices, and the interior remained juicy and tender.
Salted butter was added to a non-stick pot to start. Once frothy, the equivalent of two small onions, sliced, were sautéed until translucent. Next, the porky portions would be retrieved from the marinade and seared on both sides; tongs were used instead of chopsticks to improve handling. After flipping, the pot would be covered with the lid to commence the cooking process. Naturally, the marinade was not disposed and added to the pot to reduce.
Given an approximate thickness of 0.75 inches, a thermometer would be used to determine doneness. A minimum reading of 145 F was required, though I continued to cook the portions until the thickest part of each portion reached 155-160 F. At this temperature, piercing did not give rise of bloody juices, and the interior remained juicy and tender.
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5) Pan-Fried Medium-Firm Tofu
In an attempt to use up leftover beaten egg and cornstarch, I quickly drained a block of medium-firm tofu and made five incisions. The cuts granted me eight rectangular pieces of tofu, each measuring 1 cm in thickness. These pieces would carefully be guided through the egg and cornstarch basins, then into a well-oiled non-stick pan.
In an attempt to use up leftover beaten egg and cornstarch, I quickly drained a block of medium-firm tofu and made five incisions. The cuts granted me eight rectangular pieces of tofu, each measuring 1 cm in thickness. These pieces would carefully be guided through the egg and cornstarch basins, then into a well-oiled non-stick pan.
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Both sides would be pan-fried till golden, then slowly rotated along its perimeter until each side of the blocks had been seared. This ensured thorough depletion of moisture, yielding glistening golden squares. While the surface bore a thin layer of breading, the inside remained supple.
The tofu slices were best enjoyed with a hint of Dijon mustard to aid in cutting its greasy profile with a sharp, pungent/savoury contrast.
The tofu slices were best enjoyed with a hint of Dijon mustard to aid in cutting its greasy profile with a sharp, pungent/savoury contrast.
Amidst preparation of the aforementioned items, it dawned on me that strategy was key to witnessing success in my kitchen, and even more critical than ingredient quality or selection. In contrast to other households, grocery runs are rarely executed immediately before cooking. As such, produce can deteriorate with time, or worse - be forgotten in the bottom of the produce drawer. Those that have grown accustomed to working with fresh ingredients or preserved products (ie. frozen, pre-packaged, or pre-made) may find challenge in operating in non-ideal situations.
Realistically, most processes do not, and will not, materialize under ideal circumstances, thus adapting one's approach to the ingredients on hand is pivotal. Beyond testing one's abilities in culinary craftsmanship, unprecedented happenings also serve as splendid opportunities to develop innovative approaches and maximize existing recipes for versatility.
Realistically, most processes do not, and will not, materialize under ideal circumstances, thus adapting one's approach to the ingredients on hand is pivotal. Beyond testing one's abilities in culinary craftsmanship, unprecedented happenings also serve as splendid opportunities to develop innovative approaches and maximize existing recipes for versatility.
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